35+ Delicious Sunday Keto Cupcakes Recipes to Satisfy Your Cravings

Sundays are made for indulging in delicious treats, and what better way to enjoy a cozy, low-carb dessert than with a batch of keto cupcakes? If you’re following a keto diet, you don’t have to miss out on your favorite sweet indulgences.

With these 35+ Sunday Keto Cupcake Recipes, you can enjoy all the flavors of traditional cupcakes while staying within your carb limits. From rich chocolate to tangy lemon and warm cinnamon, there’s a keto-friendly cupcake for every craving.

Whether you’re baking for a family gathering, brunch with friends, or simply treating yourself, these cupcakes will make your Sundays sweeter without the guilt.

In this post, we’ve rounded up the best keto cupcake recipes that are both delicious and low in carbs.

These treats use almond flour, coconut flour, and natural sweeteners like erythritol to keep the carb count low while ensuring maximum flavor.

Get ready to dive into a world of scrumptious keto cupcakes that are perfect for your Sunday indulgence.

35+ Delicious Sunday Keto Cupcakes Recipes to Satisfy Your Cravings

With these 35+ Sunday Keto Cupcake Recipes, you can satisfy your sweet tooth without compromising your low-carb lifestyle.

From decadent chocolate to refreshing fruity flavors, there’s a cupcake recipe for every taste.

Whether you’re looking for a special treat for your Sunday brunch or a simple dessert to enjoy at home, these keto cupcakes will deliver all the flavor and none of the guilt.

So, preheat your oven, grab your keto-friendly ingredients, and start baking some delightful cupcakes that everyone will love—whether they’re keto or not!

Keto Vanilla Almond Cupcakes

These Keto Vanilla Almond Cupcakes are a delightful treat for any Sunday gathering. Soft, fluffy, and full of flavor, they’re made with almond flour, ensuring they’re low in carbs and perfect for those following a ketogenic diet. With a rich vanilla base and a hint of almond, these cupcakes are the ideal balance of sweetness and nuttiness. Topped with a smooth, sugar-free buttercream frosting, these cupcakes are the perfect Sunday indulgence without derailing your keto goals.

Ingredients

• 2 cups almond flour
• 1/4 cup erythritol (or preferred keto sweetener)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted butter

For the Frosting

• 1/2 cup unsalted butter (room temperature)
• 1 cup powdered erythritol
• 1/2 tsp vanilla extract
• 2 tbsp unsweetened almond milk

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, beat the eggs, almond milk, melted butter, vanilla extract, and almond extract.
4. Combine the wet ingredients with the dry ingredients, stirring until well mixed.
5. Spoon the batter into the cupcake liners, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
7. For the frosting, beat the softened butter with a hand mixer until smooth. Add powdered erythritol, vanilla extract, and almond milk, and beat until fluffy.
8. Frost the cooled cupcakes with the almond buttercream and serve.

These Keto Vanilla Almond Cupcakes are a flavorful, guilt-free dessert option for anyone on a ketogenic diet. The almond flour provides a soft and moist texture, while the combination of vanilla and almond flavors offers a familiar, comforting taste. The sugar-free frosting adds the perfect touch of sweetness without any added carbs, making these cupcakes a great choice for your next Sunday brunch or family gathering. They are easy to make and will definitely satisfy your sweet tooth while keeping you on track with your keto lifestyle.

Keto Chocolate Coconut Cupcakes

These Keto Chocolate Coconut Cupcakes are an irresistible treat, ideal for any chocolate lover following a low-carb or keto diet. Rich cocoa powder and unsweetened coconut give these cupcakes a deep, satisfying flavor, while coconut flour and erythritol keep them low in carbs. Topped with a velvety chocolate ganache and shredded coconut, these cupcakes are a decadent yet healthy dessert for your Sunday keto routine.

Ingredients

• 1/2 cup coconut flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup erythritol (or preferred keto sweetener)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup coconut oil (melted)
• 1/2 tsp vanilla extract

For the Chocolate Ganache

• 1/4 cup heavy cream
• 1/2 cup sugar-free chocolate chips
• 1/4 cup shredded unsweetened coconut (for topping)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together coconut flour, cocoa powder, erythritol, baking soda, and salt.
3. In a separate bowl, beat the eggs, almond milk, melted coconut oil, and vanilla extract.
4. Combine the wet ingredients with the dry ingredients and stir until smooth.
5. Spoon the batter into the cupcake liners, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.
7. For the ganache, heat the heavy cream in a small saucepan until it begins to simmer. Pour over the sugar-free chocolate chips and stir until melted and smooth.
8. Drizzle the ganache over the cooled cupcakes and sprinkle with shredded coconut. Serve and enjoy.

These Keto Chocolate Coconut Cupcakes are a perfect blend of rich chocolate and tropical coconut flavors, making them an indulgent treat that aligns with your keto lifestyle. The coconut flour adds a unique texture while keeping the cupcakes light and moist. The sugar-free chocolate ganache not only adds an extra layer of chocolate richness but also contributes to the cupcakes’ visual appeal. Whether you’re hosting a keto-friendly brunch or simply craving something sweet, these cupcakes will surely impress your guests and satisfy your chocolate cravings.

Keto Lemon Poppy Seed Cupcakes

These Keto Lemon Poppy Seed Cupcakes are a refreshing and tangy dessert that will brighten up your Sunday. Made with almond flour and sweetened with erythritol, they are perfectly low-carb. The citrusy lemon zest paired with poppy seeds gives the cupcakes a fresh flavor, while the tangy cream cheese frosting adds a creamy finish. These cupcakes are an excellent choice for those looking for a light, keto-friendly treat with a burst of flavor.

Ingredients

• 2 cups almond flour
• 1/4 cup erythritol (or preferred keto sweetener)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 tsp vanilla extract
• Zest of 1 lemon
• 1 tbsp poppy seeds
• 1/4 cup melted butter

For the Cream Cheese Frosting

• 4 oz cream cheese (softened)
• 1/4 cup unsalted butter (softened)
• 1/4 cup powdered erythritol
• 1/2 tsp vanilla extract
• 1-2 tbsp heavy cream (as needed)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, beat the eggs, almond milk, melted butter, vanilla extract, lemon zest, and poppy seeds.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Spoon the batter into the cupcake liners, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow cupcakes to cool completely.
7. For the frosting, beat the cream cheese and butter together until smooth. Add powdered erythritol, vanilla extract, and enough heavy cream to reach a fluffy consistency.
8. Frost the cooled cupcakes with the cream cheese frosting and garnish with a few extra poppy seeds. Serve and enjoy.

These Keto Lemon Poppy Seed Cupcakes are a perfect balance of sweet and tangy, making them an ideal treat for a Sunday gathering. The lemon zest adds a vibrant flavor, while the poppy seeds provide a delightful texture. The creamy, sugar-free cream cheese frosting brings everything together, giving these cupcakes a rich and satisfying finish. Whether you’re looking for a fresh, citrusy dessert or need a keto-friendly option for your next party, these cupcakes are sure to impress with both flavor and appearance.

Keto Pumpkin Spice Cupcakes

These Keto Pumpkin Spice Cupcakes are a cozy, autumn-inspired treat that’s perfect for any Sunday gathering, even in the off-season! Made with a blend of almond and coconut flour, they’re low in carbs and full of warm, spiced flavor. The pumpkin puree adds moisture, while the cinnamon, nutmeg, and ginger fill the cupcakes with that irresistible pumpkin spice aroma. Topped with a luscious cream cheese frosting, these cupcakes are a perfect keto-friendly dessert for your fall cravings, no matter the time of year.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol (or preferred keto sweetener)
• 1 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup canned pumpkin puree (unsweetened)
• 1/4 cup melted butter
• 1/2 tsp vanilla extract

For the Cream Cheese Frosting

• 4 oz cream cheese (softened)
• 1/4 cup unsalted butter (softened)
• 1/4 cup powdered erythritol
• 1/2 tsp vanilla extract
• 1-2 tbsp heavy cream (if needed)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, whisk the eggs, pumpkin puree, melted butter, and vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients until well combined.
5. Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.
7. For the frosting, beat the softened cream cheese and butter together until creamy. Add powdered erythritol, vanilla extract, and heavy cream (if needed) until the frosting reaches a fluffy consistency.
8. Frost the cooled cupcakes and serve.

These Keto Pumpkin Spice Cupcakes bring all the flavors of fall into a keto-friendly dessert. The moist, spiced cupcake base pairs wonderfully with the creamy frosting, making them the perfect treat for a cozy Sunday. The natural sweetness of the pumpkin and the rich spices elevate these cupcakes to a comforting, flavorful delight. Whether you’re enjoying them on a chilly day or simply looking for a comforting dessert, these cupcakes are sure to become a seasonal favorite on your keto menu.

Keto Red Velvet Cupcakes

Keto Red Velvet Cupcakes are a vibrant and indulgent keto treat that’s low in carbs but high in flavor. These cupcakes feature the classic red velvet flavor, made with almond flour and sweetened with erythritol, making them keto-approved. The addition of cocoa powder and buttermilk brings out a rich, tender texture. Topped with a silky sugar-free cream cheese frosting, these cupcakes are perfect for any occasion that calls for a show-stopping dessert.

Ingredients

• 2 cups almond flour
• 1/4 cup erythritol (or preferred keto sweetener)
• 2 tbsp unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tbsp apple cider vinegar
• 1/2 tsp vanilla extract
• 1 tbsp red food coloring (or beetroot powder for a natural option)

For the Cream Cheese Frosting

• 4 oz cream cheese (softened)
• 1/4 cup unsalted butter (softened)
• 1/4 cup powdered erythritol
• 1/2 tsp vanilla extract
• 1-2 tbsp heavy cream (as needed)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together almond flour, erythritol, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, almond milk, melted butter, apple cider vinegar, vanilla extract, and red food coloring until smooth.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
6. Bake for 18-20 minutes or until a toothpick comes out clean. Let the cupcakes cool completely.
7. For the frosting, beat together the softened cream cheese and butter until smooth. Add powdered erythritol, vanilla extract, and heavy cream as needed to achieve a fluffy texture.
8. Frost the cooled cupcakes and serve.

These Keto Red Velvet Cupcakes are a festive and delicious way to satisfy your sweet tooth while staying within your keto goals. The smooth, velvety texture of the cupcakes pairs perfectly with the creamy frosting, and the vibrant color makes them a beautiful addition to any dessert table. Whether you’re celebrating a special occasion or simply treating yourself on a Sunday, these cupcakes offer the rich flavor of classic red velvet without the carbs.

Keto Strawberry Cheesecake Cupcakes

Keto Strawberry Cheesecake Cupcakes combine the luscious flavor of cheesecake with the sweet, tart taste of strawberries in a convenient cupcake form. These low-carb cupcakes use almond flour and erythritol to keep them keto-friendly, while cream cheese, sour cream, and fresh strawberries create a decadent, creamy filling. With a buttery almond crust and a swirl of fresh strawberry topping, these cupcakes are a refreshing, indulgent dessert perfect for your Sunday keto treat.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup erythritol (or preferred keto sweetener)
• 1/4 tsp salt
• 1/4 cup unsalted butter (melted)
• 8 oz cream cheese (softened)
• 1/4 cup sour cream
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/2 cup fresh strawberries (diced)

For the Strawberry Swirl

• 1/4 cup fresh strawberries (pureed)
• 1 tbsp erythritol (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a small bowl, mix almond flour, erythritol, and salt. Add the melted butter and stir until combined.
3. Press a spoonful of the almond flour mixture into the bottom of each cupcake liner to form the crust.
4. In a separate bowl, beat the cream cheese, sour cream, eggs, and vanilla extract until smooth and creamy.
5. Spoon the cream cheese mixture over the crust in each cupcake liner.
6. Blend fresh strawberries with a little erythritol (optional) to create a puree. Add a small spoonful of the strawberry puree on top of the cheesecake mixture and swirl gently with a toothpick.
7. Bake for 20-25 minutes or until the centers are set. Allow the cupcakes to cool completely.
8. Garnish with fresh strawberries or additional strawberry puree before serving.

These Keto Strawberry Cheesecake Cupcakes are a perfect combination of creamy, sweet, and tangy flavors. The almond flour crust gives them a traditional cheesecake base, while the strawberry swirl adds a refreshing twist. They’re low-carb but packed with flavor, making them a great choice for a Sunday treat. These cupcakes are sure to be a hit with anyone who loves cheesecake but wants to keep their carb count in check. Enjoy them for a special occasion or as a simple, satisfying keto dessert!

Keto Chocolate Mint Cupcakes

Keto Chocolate Mint Cupcakes combine the rich flavor of dark chocolate with a refreshing hint of mint. These low-carb cupcakes are made with almond flour, cocoa powder, and erythritol, offering a decadent, guilt-free treat. The minty twist comes from fresh mint extract mixed into the batter, creating a cool balance with the chocolate’s richness. Topped with a creamy, sugar-free mint frosting, these cupcakes are perfect for mint lovers and are sure to be a hit at any Sunday gathering or celebration.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup cocoa powder
• 1/2 cup erythritol (or preferred keto sweetener)
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted butter
• 1/2 tsp mint extract
• 1/4 tsp vanilla extract

For the Mint Frosting

• 4 oz cream cheese (softened)
• 1/4 cup unsalted butter (softened)
• 1/4 cup powdered erythritol
• 1/2 tsp mint extract
• 1-2 tbsp heavy cream (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
3. In a separate bowl, whisk the eggs, almond milk, melted butter, mint extract, and vanilla extract until smooth.
4. Combine the wet and dry ingredients, mixing until the batter is smooth and well-incorporated.
5. Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
6. Bake for 18-20 minutes or until a toothpick comes out clean. Let the cupcakes cool completely.
7. For the frosting, beat the softened cream cheese and butter until smooth. Add powdered erythritol, mint extract, and heavy cream (if needed) and beat until fluffy.
8. Frost the cooled cupcakes and garnish with a mint leaf or shaved dark chocolate.

These Keto Chocolate Mint Cupcakes are the perfect balance of rich, chocolatey goodness and refreshing minty flavor. The cupcakes are light and moist, while the frosting adds a creamy finish that complements the mint flavor. They’re a perfect dessert for mint lovers and a great way to indulge in a low-carb, sugar-free treat on a Sunday. Whether for a special occasion or simply as a delicious snack, these cupcakes are a surefire hit.

Keto Lemon Poppy Seed Cupcakes

These Keto Lemon Poppy Seed Cupcakes are a zesty, light, and refreshing dessert with the perfect balance of sweetness and citrus tang. Made with almond flour, these cupcakes are low-carb and gluten-free, while the lemon zest and juice provide a burst of fresh flavor. The addition of poppy seeds adds a delightful crunch and texture to every bite. Finished with a sugar-free lemon cream cheese frosting, these cupcakes are ideal for anyone craving a light, bright dessert without the carbs.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup erythritol (or preferred keto sweetener)
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tbsp poppy seeds
• 1/2 tsp vanilla extract

For the Lemon Cream Cheese Frosting

• 4 oz cream cheese (softened)
• 1/4 cup unsalted butter (softened)
• 1/4 cup powdered erythritol
• 2 tbsp fresh lemon juice
• 1/2 tsp lemon zest

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk the eggs, almond milk, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
4. Combine the wet and dry ingredients, mixing in the poppy seeds until evenly distributed.
5. Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
6. Bake for 18-20 minutes or until a toothpick comes out clean. Let the cupcakes cool completely.
7. For the frosting, beat together the softened cream cheese, butter, powdered erythritol, lemon juice, and lemon zest until smooth and fluffy.
8. Frost the cooled cupcakes and garnish with additional poppy seeds or lemon zest.

These Keto Lemon Poppy Seed Cupcakes are a refreshing and delightful treat for any Sunday. The combination of fresh lemon flavor, crunchy poppy seeds, and creamy frosting makes these cupcakes both flavorful and satisfying. They’re the perfect keto-friendly dessert for those who love light, citrusy sweets. Whether you’re hosting a brunch or simply treating yourself, these cupcakes are a light and indulgent way to enjoy a low-carb dessert.

Keto Coconut Macadamia Cupcakes

Keto Coconut Macadamia Cupcakes are a tropical-inspired dessert with rich coconut and macadamia nuts, making them a decadent treat without the carbs. Almond flour and erythritol serve as the base for these cupcakes, while coconut flour adds texture. The macadamia nuts provide a creamy, buttery crunch, making every bite a little indulgence. Topped with a coconut-flavored cream cheese frosting, these cupcakes are a wonderful option for anyone looking for a keto dessert with an exotic twist.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol (or preferred keto sweetener)
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1/2 cup unsweetened shredded coconut
• 1/4 cup macadamia nuts (chopped)
• 1/2 tsp vanilla extract

For the Coconut Cream Cheese Frosting

• 4 oz cream cheese (softened)
• 1/4 cup unsalted butter (softened)
• 1/4 cup powdered erythritol
• 2 tbsp unsweetened shredded coconut
• 1/2 tsp vanilla extract
• 1-2 tbsp heavy cream (if needed)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk the eggs, almond milk, melted butter, vanilla extract, shredded coconut, and chopped macadamia nuts.
4. Combine the wet and dry ingredients, mixing until smooth.
5. Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
6. Bake for 20-25 minutes or until a toothpick comes out clean. Let the cupcakes cool completely.
7. For the frosting, beat together the softened cream cheese, butter, powdered erythritol, shredded coconut, and vanilla extract until smooth and creamy. Add heavy cream if needed for desired consistency.
8. Frost the cooled cupcakes and garnish with chopped macadamia nuts or additional shredded coconut.

These Keto Coconut Macadamia Cupcakes are a tropical delight that transports you to paradise with every bite. The rich coconut flavor paired with the buttery macadamia nuts creates a luxurious dessert that’s still completely keto-friendly. Topped with the creamy coconut frosting, these cupcakes are perfect for anyone seeking a rich, flavorful dessert. They are ideal for special occasions or a simple Sunday treat, offering a sweet escape from everyday desserts.

Keto Strawberry Shortcake Cupcakes

Keto Strawberry Shortcake Cupcakes are a delicious twist on the classic summer dessert. These fluffy, low-carb cupcakes are made with almond flour and sweetened with erythritol, making them perfect for a keto diet. Fresh strawberries are folded into the batter for bursts of fruity sweetness, and a dollop of sugar-free whipped cream completes the treat. These cupcakes are light, refreshing, and the ideal way to enjoy a beloved dessert while staying low-carb.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup erythritol (or preferred keto sweetener)
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1/2 tsp vanilla extract
• 1/2 cup fresh strawberries (chopped)

For the Whipped Cream

• 1 cup heavy whipping cream
• 2 tbsp powdered erythritol
• 1/2 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk the eggs, almond milk, melted butter, and vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients, then gently stir in the chopped strawberries.
5. Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
6. Bake for 18-20 minutes or until a toothpick comes out clean. Allow the cupcakes to cool completely.
7. For the whipped cream, beat the heavy cream with erythritol and vanilla extract until stiff peaks form.
8. Top the cooled cupcakes with whipped cream and garnish with additional fresh strawberries.

These Keto Strawberry Shortcake Cupcakes are a light and indulgent treat for anyone looking to enjoy a classic dessert while staying on track with their keto diet. The combination of moist cupcakes, fresh strawberries, and fluffy whipped cream is a perfect match. This dessert offers all the flavor of a traditional strawberry shortcake without the carbs, making it a great choice for a Sunday afternoon snack or a special occasion. The cupcakes are easy to make, deliciously refreshing, and sure to be a hit with your family and friends.

Keto Peanut Butter Chocolate Cupcakes

Keto Peanut Butter Chocolate Cupcakes are the perfect treat for peanut butter lovers. These cupcakes are made with almond flour and a combination of peanut butter and cocoa powder for a rich, decadent flavor. The moist and tender texture is complemented by a creamy peanut butter frosting that adds an irresistible layer of indulgence. With just the right balance of chocolate and peanut butter, these cupcakes are a perfect low-carb dessert for those with a sweet tooth.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup erythritol (or preferred keto sweetener)
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup peanut butter (smooth, unsweetened)
• 1/4 cup melted butter
• 1/2 tsp vanilla extract

For the Peanut Butter Frosting

• 1/4 cup peanut butter (smooth, unsweetened)
• 4 oz cream cheese (softened)
• 1/4 cup powdered erythritol
• 1/4 cup heavy cream
• 1/2 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
3. In a separate bowl, whisk the eggs, almond milk, peanut butter, melted butter, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
6. Bake for 18-20 minutes or until a toothpick comes out clean. Allow the cupcakes to cool completely.
7. For the frosting, beat together the peanut butter, cream cheese, erythritol, heavy cream, and vanilla extract until smooth and fluffy.
8. Frost the cooled cupcakes with the peanut butter frosting and garnish with chopped peanuts or chocolate chips if desired.

These Keto Peanut Butter Chocolate Cupcakes are a dream come true for anyone who loves the combination of rich chocolate and creamy peanut butter. The cupcakes are moist and decadent, and the peanut butter frosting adds a luscious, velvety finish that makes each bite even more satisfying. Whether you’re hosting a party, celebrating a special occasion, or just indulging in a Sunday treat, these cupcakes offer a delicious, low-carb alternative to traditional peanut butter chocolate desserts.

Keto Maple Pecan Cupcakes

Keto Maple Pecan Cupcakes offer a delightful combination of warm maple flavor and crunchy pecans, all while keeping the carb count low. These cupcakes are made with almond flour and sweetened with a low-carb maple syrup alternative, giving them a natural, rich sweetness. The chopped pecans provide a buttery crunch, adding texture and depth to the flavor. Topped with a silky cream cheese frosting, these cupcakes are perfect for autumn or any time you want a comforting, sweet treat.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup chopped pecans
• 1/4 cup erythritol (or preferred keto sweetener)
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 2 tbsp sugar-free maple syrup
• 1/2 tsp vanilla extract

For the Cream Cheese Frosting

• 4 oz cream cheese (softened)
• 1/4 cup unsalted butter (softened)
• 1/4 cup powdered erythritol
• 1/4 tsp maple extract
• 1/4 cup chopped pecans (for garnish)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk the eggs, almond milk, melted butter, sugar-free maple syrup, and vanilla extract.
4. Combine the wet and dry ingredients, then stir in the chopped pecans.
5. Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
6. Bake for 18-20 minutes or until a toothpick comes out clean. Let the cupcakes cool completely.
7. For the frosting, beat together the softened cream cheese, butter, powdered erythritol, and maple extract until smooth and creamy.
8. Frost the cooled cupcakes and garnish with additional chopped pecans.

These Keto Maple Pecan Cupcakes are the epitome of fall flavors in a keto-friendly dessert. The sweet maple flavor combined with the buttery pecans makes for an indulgent yet low-carb treat that satisfies your cravings without the sugar. Topped with creamy frosting and more pecans for crunch, these cupcakes are perfect for enjoying on a cozy Sunday or for any occasion that calls for something special. Whether you’re celebrating or simply treating yourself, these cupcakes are sure to be a hit.

Keto Lemon Blueberry Cupcakes

Keto Lemon Blueberry Cupcakes are a perfect balance of zesty lemon and sweet blueberries, making them a refreshing and light treat. These low-carb cupcakes are made with almond flour and sweetened with erythritol, which keeps them keto-friendly while delivering a delightful flavor profile. The tangy lemon zest and juice pair beautifully with the juicy, fresh blueberries. Topped with a silky cream cheese frosting, these cupcakes make an ideal dessert for brunch, afternoon tea, or any occasion where you want to indulge without compromising your keto lifestyle.

Ingredients

• 1 1/2 cups almond flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup erythritol (or preferred keto sweetener)
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1/2 cup fresh blueberries

For the Cream Cheese Frosting

• 4 oz cream cheese (softened)
• 2 tbsp unsalted butter (softened)
• 1/4 cup powdered erythritol
• 1/2 tsp vanilla extract
• 1 tbsp lemon juice (optional, for extra lemon flavor)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, beat the eggs, almond milk, melted butter, lemon juice, and lemon zest until smooth.
4. Combine the wet and dry ingredients and mix well. Gently fold in the fresh blueberries.
5. Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
6. Bake for 18-20 minutes or until a toothpick comes out clean. Let the cupcakes cool completely.
7. For the frosting, beat together the cream cheese, butter, powdered erythritol, vanilla extract, and lemon juice until smooth and fluffy.
8. Frost the cooled cupcakes and garnish with a few extra blueberries and a sprinkle of lemon zest.

These Keto Lemon Blueberry Cupcakes offer a burst of refreshing flavors, making them the perfect treat for anyone following a keto diet. The combination of lemon and blueberries is both invigorating and satisfying, while the cream cheese frosting adds a rich and creamy contrast. With only a few simple ingredients, these cupcakes are quick to prepare and make for a sweet, low-carb dessert or snack that can be enjoyed guilt-free. Whether you’re serving them at a brunch or enjoying them as an afternoon pick-me-up, these cupcakes are sure to become a favorite!

Keto Chocolate Mint Cupcakes

Keto Chocolate Mint Cupcakes are a dreamy dessert for mint chocolate lovers, offering a rich chocolate cupcake with a refreshing mint twist. These cupcakes are made with almond flour, cocoa powder, and a sugar substitute, keeping them low-carb while satisfying your chocolate cravings. The addition of mint extract provides a refreshing burst of flavor, and the minty cream cheese frosting completes the cupcakes with a smooth, creamy texture. This treat is perfect for any occasion where you want something indulgent yet keto-friendly.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup cocoa powder
• 1/2 cup erythritol (or preferred keto sweetener)
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1/2 tsp vanilla extract
• 1/2 tsp mint extract
• 1/4 cup chopped dark chocolate (optional, for extra richness)

For the Mint Frosting

• 4 oz cream cheese (softened)
• 2 tbsp unsalted butter (softened)
• 1/4 cup powdered erythritol
• 1/2 tsp mint extract
• 1-2 tbsp unsweetened cocoa powder (for extra richness)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
3. In a separate bowl, whisk the eggs, almond milk, melted butter, vanilla extract, and mint extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until well combined. Fold in chopped dark chocolate if desired.
5. Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
6. Bake for 18-20 minutes or until a toothpick comes out clean. Let the cupcakes cool completely.
7. For the frosting, beat together the softened cream cheese, butter, powdered erythritol, mint extract, and cocoa powder until smooth and fluffy.
8. Frost the cooled cupcakes and garnish with a sprig of fresh mint or a few dark chocolate shavings.

Keto Chocolate Mint Cupcakes are a decadent treat that combines the rich flavors of chocolate with the refreshing zing of mint. They’re perfect for anyone who loves mint chocolate desserts but wants to stay low-carb. The cupcakes are light, moist, and full of flavor, while the creamy mint frosting adds a cool and smooth finish. Whether you’re indulging in an afternoon snack or serving them at a special gathering, these cupcakes will satisfy your cravings without derailing your keto diet.

Keto Cinnamon Roll Cupcakes

Keto Cinnamon Roll Cupcakes capture the warm, comforting flavors of a traditional cinnamon roll in a low-carb, keto-friendly format. Made with almond flour and sweetened with erythritol, these cupcakes are soft, fluffy, and filled with a cinnamon swirl that adds a rich, aromatic flavor. A drizzle of cream cheese frosting on top makes these cupcakes truly indulgent and perfect for any day you want to enjoy the taste of cinnamon rolls without the carbs.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup erythritol (or preferred keto sweetener)
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 2 tbsp butter (melted, for cinnamon swirl)

For the Cream Cheese Frosting

• 4 oz cream cheese (softened)
• 2 tbsp unsalted butter (softened)
• 1/4 cup powdered erythritol
• 1/2 tsp vanilla extract
• 1 tsp cinnamon (optional, for extra flavor)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together almond flour, erythritol, baking powder, salt, and cinnamon.
3. In a separate bowl, whisk the eggs, almond milk, melted butter, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. For the cinnamon swirl, mix the melted butter with the cinnamon and additional erythritol. Swirl this mixture into the batter.
6. Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
7. Bake for 18-20 minutes or until a toothpick comes out clean. Let the cupcakes cool completely.
8. For the frosting, beat together the cream cheese, butter, powdered erythritol, vanilla extract, and cinnamon until smooth and creamy.
9. Frost the cooled cupcakes and drizzle with a bit of extra cinnamon if desired.

Keto Cinnamon Roll Cupcakes are the perfect way to enjoy the beloved flavors of cinnamon rolls in a low-carb form. These cupcakes are soft, fluffy, and bursting with cinnamon goodness, while the cream cheese frosting adds a touch of indulgence. Whether you’re craving a cozy treat for breakfast or a satisfying dessert, these cupcakes make it possible to enjoy the comforting flavors of a cinnamon roll without the extra carbs. They are sure to be a hit for anyone following a keto lifestyle or simply looking for a healthier version of a classic favorite!

Note: More recipes are coming soon!